This dish has been on repeat in our house!
We are all loving the Rice and Beans and the rest is completely adaptable to all the various tastes in our house. My husband loves his as a burrito, the boys love theirs with chicken. I love it like this!
It is based on our Sweet Potato + Black Bean Enchildas, but so much easier to adapt to tastes and mood.
The bowls take about 45 minutes beginning to end — that includes all the chopping, roasting and sauteing. But… it can be partially or fully prepped ahead and heated up– which is what works best for us, especially on weekdays when everyone’s schedules are busy.
The bowl is made with real, whole foods ingredients and it comes together really quickly.
The rice and beans is simply cooked brown rice and canned black beans quickly sauteed with onions, jalapeno (don’t be scared — they are de-seeded and not spicy at all!) and salsa.
For us personally, these are ingredients we always have in the house. And we love using the already cooked brown rice because we almost always have some cooked rice in the refrigerator.
Once all sauteed together, this dish stays well and can be quickly reheated.
Alternatively, I’ve also had the the enchiladas sauce made, sweet potatoes roasted and everything ready to go with the rice and beans (onion and jalapeno chopped, rice cooked) and then made the rice and beans when you are ready to eat.
Basically, there are lots of ways to prepare this dish ahead of time so that you have a yummy dinner!
Paired with spiced and roasted sweet potatoes, which can also be made ahead and avocado, it is a totally satisfying meal.
More on the enchilada sauce… recipe adapted from Cookie + Kate, it is a simple recipe with lots of yummy spices and it comes together quickly.
You could always use a store bought sauce but we think this is definitely worth the 10 minutes to make it!
All you need is: gluten-free all purpose flour, olive oil, vegetable broth, tomato paste, apple cider vinegar and lots of yummy spices including chili powder, cumin, garlic powder, oregano, salt and cinnamon.
It adds the yummiest flavor when drizzled on the rice and beans.
If you have extra enchiladas sauce it can be used to make Spiced Chickpea + Kale Slaw Tacos or even turn the chickpea tacos into a big salad.
Hope you love this bowl as much as we do!
Scroll down for recipe and leave a comment if you try.